Carrot Omelette
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
2
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Calories
110 kcal
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Cuisine
International
Carrot Omelette
Description
This Carrot Omelette uses medium eggs beaten with diced carrot, chopped spring onion, bell pepper, and optional milk for richness. The mixture is seasoned lightly with salt and black pepper. Cooking is done on medium heat initially, then reduced to low to allow the eggs to set gently without browning too much. Edges are gradually pulled inward to let uncooked egg flow into spaces, promoting an even cook and soft texture throughout.
The result is an omelette with a tender interior speckled with sweet carrot and pepper pieces along with the mild pungency of spring onion. Folding the omelette at the end preserves warmth and aggregates the ingredients. It can be served immediately, sprinkled with additional black pepper for seasoning balance.
This omelette works well as a simple breakfast or a quick meal featuring fresh vegetables. The mild seasoning allows the natural flavors of the vegetables to come through, while adding texture contrast.
Tips include preparing and chopping ingredients before cooking since the omelette cooks quickly. Using a quality non-stick pan helps prevent sticking and breakage. For a fluffier texture, whisking egg whites separately and folding them in is suggested.
Ingredients
- 2-3 egg medium-sized
- 2 talks spring onion aka scallions
- ½ medium-sized carrot or 3 Tbsp, peeled and diced or grated
- 2 tablespoon milk (optional)
- ¼ bell pepper diced
- salt or more, to taste, pinch
- black pepper or more, to taste, pinch
- 1-2 teaspoon neutral cooking oil generic cooking oil
Instructions
- Gather your ingredients. Crack the eggs into a bowl, and add the carrot, spring onion, milk, bell pepper, and salt. Use a fork or whisk to beat the eggs until they achieve a uniform consistency.
- Heat oil in a non-stick pan or cast-iron skillet on the stovetop under medium heat.
- Pour the beaten egg mixture into the pan and reduce the heat to a low.
- Allow the omelette to set for just about a minute then use your spatula to move the edges towards the center. This will leave some spaces in the pan; allow the runny eggs to flow into the spaces by slightly tilting your pan or skillet.
- Cook for another 2-3 minutes, switch off the heat, and use a spatula to carefully fold the carrot omelet. Transfer it to a plate sprinkle with black pepper, and serve.
Notes
- Pre-chop all vegetables and prep ingredients before cooking to avoid overcooking the eggs.
- Use a good non-stick or well-seasoned pan to prevent sticking and achieve a smooth surface.
- For a fluffier omelette, whisk egg whites separately and fold gently into the yolk and vegetable mixture.
- Milk is optional and can add slight creaminess to the eggs if used.
- Season to taste with salt and black pepper based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 246mg | 82% |
| Sodium | 126mg | 5% |
| Potassium | 204mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3489IU | 70% |
| Vitamin C | 22mg | 24% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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